Antipasto pasta salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Penne, rotini, etc. uncooked |
| 12 | ounces | Roasted peppers, strips |
| 12 | ounces | Marinated artichoke hearts |
| 1 | cup | Diced muenster, brick, or provolene cheese, etc |
| 1 | cup | Mushrooms, sliced |
| ½ | cup | Chopped red onion |
| ⅓ | cup | Chopped fresh basil |
| ⅔ | cup | Lowfat caesar or italian salad dressing |
| Freshly ground pepper | ||
| Sliced pepperoncine peppers | ||
Directions
Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.
When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.